Syllabus for Analytical Chemistry Lecture, which provides an introduction to techniques and practices of analytical chemistry. Topics will include: statistics, gravimetry, equilibrium, titration, spectroscopy, electrochemistry, chromatography. This resource is designed to support a sophomore level specialized science course intentionally designed for students who are chemistry majors, medical laboratory science majors, or those biology majors who are having chemistry as a minor degree.

This syllabus is for the class CHEM 1301: General Chemistry I laboratory at Louisiana State University, which maps to CCEM 1121 in the Louisiana Master Course Articulation Matrix. The syllabus covers laboratory schedule and resources for concepts related to fundamental chemical operations and elementary quantitative techniques. 

This syllabus is for the class MKTG 320: Marketing Principles at McNeese State University, which is the CMKT 3003: Marketing Principles—College / Upper Division course on the statewide common course matrix.

Syllabus written by Chef Randy Cheramie for CULA 111: Culinary Foundations at the Chef John Folse Culinary Institute at Nicholls State University.

Syllabus written by Chef Marshall Welsh for CULA 219: Meat Identification and Fabrication at the Chef John Folse Culinary Institute at Nicholls State University.

Syllabus written for Chef Vivian Ray CULA 219: Meat Identification and Fabrication at the Chef John Folse Culinary Institute at Nicholls State University.

CULA 221 Syllabus created by Chef Marcelle Bienvenu for the course on fruits, vegetables, and farinaceous products at the Chef John Folse Culinary Institute at Nicholls State University.

Syllabus written by Chef Amelie Benoit Zeringue for CULA 222: Stocks, Sauces, and Soups at the Chef John Folse Culinary Institute at Nicholls State University.

Syllabus written by Chef Marshall Welsh for CULA 230: Garde Manger at the Chef John Folse Culinary Institute at Nicholls State University.

Syllabus written by Chef Tammy Rink for CULA 250: Introduction to Baking and Pastries at the Chef John Folse Culinary Institute at Nicholls State University.

This Chemistry Lab II course was built by Donna Rybicki and Dr. Esperanza Zenon Faculty at River Parishes Community College.Developed as part of the Affordable Learning LOUISiana Open Educational Resources Course Transformation Program at River Parishes Community College..This course is also available on Canvas Commons: https://lor.instructure.com/resources/b2a79b617e3a434c8b7488361d302745?shared 

This Computer Aided Drafting course was built by Auriel McGaliard and Dr. Esperanza Zenon Faculty at River Parishes Community College.Developed as part of the Affordable Learning LOUISiana Open Educational Resources Course Transformation Program at River Parishes Community College..This course is also available on Canvas Commons:  https://lor.instructure.com/resources/4c79132735e34c51b67dfe1e494109bb?shared

This is information to be used for a General Biology I course (or Introduction to Biology I) for non-science majors.

This is a first-semester German syllabus using the OER Resource Deutsch im Blick. It correspondes to the following course numbers:UL Lafayette Campus: GERM 101Louisiana Common Course Catalogue: LACC.CGRM 1013, Elementary German I (3 hours)

This course provides an orientation to 21st century teaching that includes legal and organizational aspects of public education; history and philosophy of education; and provides insights to support the educational needs of diverse students in their learning environment. Specific topics covered can be found in the course schedule. The course was developed by Dr. Stacie Austin and Dr. Amy L. Weems- University of Louisiana Monroe.

This syllabus is for the English Literature I course at Southern University in Shreveport and part of the Louisiana statewide Master Course Articulation Matrix listed as CENL 2103 British Literature.Joyce Cottonham, Associate Professor of English  

This is a syllabus built utilizing the OER Exploring Public Speaking: 4th Edition